This bowl full of vine-ripened, succulent tomato and fresh crisp cucumber, bell pepper, and red onion and briny, tangy feta tossed in sumptuous olive oil and balsamic vinegar is as satisfying as any meal.
Cutting carbs, we’re eating many salads, including this strip streak salad with strawberries. Summer brings the freshest produce, but that steak, it's aged.
We don't enjoy cold sandwiches, except that we love chicken salad on some sort of buttery bread. We substituted Greek yogurt for mayonnaise. The taste was indistinguishable. It was cleaner, healthier, but of course, we still put it on a brioche bun.
Summer brings tomatoes off the vine and peaches out of the tree. They match perfectly with fresh burrata cheese, which is a ball of diary paradise. Fresh mozzarella filled with curd and cream. It’ll blow your mind.
Take advantage of a bursting garden by whipping up for fresh walnut basil oregano pesto. We substituted walnuts for pine nuts and tossed in some oregano.
Pesto is simple and beautiful. Its primary ingredient, basil, grows like a weed in the summer heat. With one lively plant, you can dine weekly on fresh pesto.